But
after that it is wrapped in leaves and ropes of grass. After curing
two weeks in the leaves, they are discarded, the cheese salted and
wrapped up in leaves again for another ripening period.
The use of a skin sack again points the association of cheese and wine
in a region where wine is still drunk from skin bags with nozzles, as
in many wild and mountainous parts.
Les Petits Bressans
_Bresse, France_
Small goat cheeses named from food-famous Bresse, of the plump
pullets, and often stimulated with brandy before being wrapped in
fresh vine leaves, like Les Petits Banons.
Les Petits Fromages _see_ Petits Fromages and Thiviers.
Le Vacherin
Name given to two entirely different varieties:
I. Vacherin a la Main
II. Vacherin Fondu. (_See_ Vacherin.)
Levroux
_Berry, France_
A goat cheese in season from May to December.
Leyden, Komijne Kaas, Caraway Cheese
_Holland_
Semihard, tangy with caraway. Similar Delft. There are two kinds of
Leyden that might be called Farm Fat and Factory Thin, for those made
on the farms contain 30 to 35% fat, against 20% in the factory
product.
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